Compare two different foods side-by-side by nutrients, energy, and quality scores.
The CSV contains energy and nutrients per 100 g for these two records only. Missing measurements remain blank rather than zero. Model scores and personal health conclusions are not exported.
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Energy
36 kcal
Score
47 / 100
At least one nutrition score lacks comparable measurements, so no overall winner is assigned.
Energy Diff
— vs 36
Score Diff
— vs 47
Higher energy
Measurement missing
Score leader
Insufficient data
Nutrient split
9 - 4 (tie: 0)
This chart shows energy per 100 g for both foods.
Each axis is normalized to 0-100; the outer shape indicates relative dominance on that nutrient.
Green/blue bars indicate first food advantage, orange bars indicate second food advantage.
Arpacık Soğanı, Yumru, Soyulmuş, Kökü Alınmış, Çiğ and Tuzlu Haşlanmış Jicama are compared on a 100 g basis. Check each food record for preparation and portion differences.
An energy measurement is missing, so an energy difference cannot be calculated.
There are not enough comparable micronutrient measurements for a score comparison.
13 nutrients have measurements for both records. A dash in the table means no measurement is available; it does not mean zero.
| Nutrients | Arpacık Soğanı - Çiğ | Tuzlu Haşlanmış Jicama | Difference |
|---|---|---|---|
| A Vitamini (IU) | — | 19 iu | — |
| Alanin | — | 0.02 g | — |
| Arjinin | — | 0.04 g | — |
| Aspartik asit | — | 0.2 g | — |
| Azot | 0.22 g | — | — |
| B1 Vitamini (Tiamin) | — | 0.02 mg | — |
| B12 Vitamini | — | 0 µg | — |
| B2 Vitamini (Riboflavin) | — | 0.03 mg | — |
| B6 Vitamini | 0.18 mg | 0.04 mg | -77.8% |
| Bakir | 0.08 mg | 0.05 mg | -37.5% |
| Besin folati | — | 8 µg | — |
| Biyotin | 1.36 µg | — | — |
| C Vitamini (askorbik asit) | — | 14.1 mg | — |
| D Vitamini | — | 0 µg | — |
| D Vitamini (IU) | — | 0 iu | — |
| Demir | 0.33 mg | 0.57 mg | +72.7% |
| Diyet lifi | 2.2 g | — | — |
| Enerji | — | 36 kj | — |
| Fenilalanin | — | 0.02 g | — |
| Folat DFE | — | 8 µg | — |
| Folik asit | — | 0 µg | — |
| Fosfor | 54.63 mg | 16 mg | -70.7% |
| Fruktoz | 1.88 g | — | — |
| Glikoz | 0.5 g | — | — |
| Glisin | — | 0.02 g | — |
| Glutamik asit | — | 0.04 g | — |
| Histidin | — | 0.02 g | — |
| Izolosin | — | 0.02 g | — |
| Kalsiyum | 26.06 mg | 11 mg | -57.8% |
| Karbonhidrat (farkla) | — | 8.23 g | — |
| Kolesterol | — | 0 mg | — |
| Kül | 0.63 g | 0.89 g | +41.3% |
| Laktoz | 0.03 g | — | — |
| Lizin | — | 0.03 g | — |
| Losin | — | 0.03 g | — |
| Magnezyum | 15.1 mg | 11 mg | -27.2% |
| Maltoz | 0.03 g | — | — |
| Mangan | 0.15 mg | 0.06 mg | -60.0% |
| Metiyonin | — | 0.01 g | — |
| Niasin | — | 0.19 mg | — |
| Pantotenik asit | — | 0.12 mg | — |
| Potasyum | 251.5 mg | 135 mg | -46.3% |
| Prolin | — | 0.03 g | — |
| Protein | 1.38 g | 0.72 g | -47.8% |
| Sakkaroz | 1.91 g | — | — |
| Selenyum | — | 0.7 µg | — |
| Serin | — | 0.03 g | — |
| Sistin | — | 0.01 g | — |
| Sodyum | 3.64 mg | 242 mg | +6548.4% |
| Su | 83.47 g | 90.07 g | +7.9% |
| Tirozin | — | 0.01 g | — |
| Toplam Folat | — | 8 µg | — |
| Toplam trans yağ asitleri | — | 0 g | — |
| Toplam yağ | — | 0.09 g | — |
| Toplam Şeker | 4.35 g | — | — |
| Treonin | — | 0.02 g | — |
| Valin | — | 0.02 g | — |
| Çinko | 0.28 mg | 0.15 mg | -46.4% |
Scientific answers to key differences between Arpacık Soğanı, Yumru, Soyulmuş, Kökü Alınmış, Çiğ and Tuzlu Haşlanmış Jicama.
At least one energy measurement is missing, so the foods cannot be ranked by calories.
For measured Sodyum, Arpacık Soğanı - Çiğ has 3.64 mg and Tuzlu Haşlanmış Jicama has 242 mg per 100 g. The table shows other nutrients separately.
The score summarizes this site's nutrient model. It does not establish that one food is healthier or suitable for everyone. Scores: Arpacık Soğanı - Çiğ —, Tuzlu Haşlanmış Jicama 47.
Energy and nutrient values in the table are per 100 g. Actual intake changes with serving size.
Data Sources
Records may come from different sources. Check each food page for source and preparation details; do not treat missing measurements as zero.
Arpacık Soğanı, Yumru, Soyulmuş, Kökü Alınmış, Çiğ · Tuzlu Haşlanmış Jicama · Methodology
Analytical Methodology
The scoring algorithm is a scale of 100 based on nutrient density and macro/micro component balance.